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You are here: Home / Dessert Recipes / Mexican Chocolate Cream Pie

Mexican Chocolate Cream Pie

By Lauren Keating On 08/13 14 Comments

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Vegetarian

This chocolate cream pie, flavored with cinnamon and chipotle, is sinfully rich. You’d never guess it has a healthy secret!

Mexican Chocolate Cream Pie (High Protein, Low Sugar, Vegan)

This pie. is. everything.

Seriously, there are so many thins to tout about it that I don’t even know where to start. It’s no bake. Loaded with protein. Low in sugar. Dairy free. Vegan. And so incredibly rich and delicious that you won’t believe any of that unless you’re the one who made it. I’m obsessed – you should definitely give it a try!

Mexican Chocolate Cream Pie (High Protein, Low Sugar, Vegan)

The secret to the luxuriously creamy mousse-like filling in this pie? Silken tofu! I know – this is the second time this month that I’ve gotten a little adventurous with my dessert ingredients (hummus blondies, anyone?). I’m not sorry, because you would NEVER guess this chocolate cream pie was healthy if you didn’t know.

To make the filling, you combine the silken tofu with vanilla, warm spices, and melted chocolate chips (I used Lily’s baking chips, which are sweetened with stevia. I’m linking to them on Amazon, but they’re much cheaper if you can find them in the store.) Straight from the blender, the filling has the consistency of pudding, but when you chill it it takes on a texture closer to chocolate mousse. If you’e not in the mood for pie, it would be amazing as a pudding alternative (top it with coconut cream and fresh berries!) or in the middle of a layer cake.

The crust of this chocolate cream pie is equally as easy to make:  just pecans, maple sugar, coconut oil, and salt. Easy as… pie.
Mexican Chocolate Cream Pie (High Protein, Low Sugar, Vegan)

Mexican Chocolate Cream Pie

Mexican Chocolate Cream Pie

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups raw pecans
  • 1/4 cup date sugar or maple sugar
  • 1 1/2 tablespoon coconut oil
  • 1/2 teaspoon sea salt
  • 2 1/2 cups stevia-sweetened dark chocolate chips
  • 2 packages organic firm silken tofu (500-600 grams total)
  • 1 teaspoon vanilla extract or 1 vanilla bean, scraped
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon chipotle powder
  • pinch of sea salt

Instructions

  1. In a food processor or high-speed blender (I used my Vitamix), pulse the pecans and sugar into a fine meal. Add the coconut oil and sea salt; pulse to combine well. Press the mixture into the bottom of a 9-inch pie plate.
  2. Melt the chocolate chips in a double-boiler. When the chocolate is melted, add it to your blender, along with the tofu, vanilla, and spices. Blend until smooth. Pour into the pie plate, smoothing with a rubber spatula as needed.
  3. Chill at least 20 minutes. Serve cold.

Notes

Recipe adapted from Rouxbe cooking school

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Lauren Keating
Mexican Chocolate Cream Pie 1

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Tagged with: Cake and Pastry// Special Occasions// Vegetarian or Vegan14 Comments

My Cookbooks

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Comments

  1. Nancy P.@thebittersideofsweet says

    08/16 at 6:47 am

    Wow I never would of know there was tofu in this! It looks delicious, and I have some coconut oil I know what to use in now! Thanks!

    Reply
  2. Kim Beaulieu says

    08/16 at 1:16 am

    I love pie, especially when it’s as easy as pie to make. Looks amazing. I love chocolate so this has to happen.

    Reply
  3. Susan says

    08/14 at 10:13 pm

    Tofu you say? Well a pie that looks as good as this and with all that chocolate will get me to try it because it looks out of this world crazy good!

    Reply
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Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

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